5 Ingredient Chili

Directions

1. 1
   Rub meat with spices ( I use Santa Maria tri tip seasoning ).
2. 2
   Cook Tri-Tip on BBQ med heat for 30 minute fat side up.
3. 3
   remove from direct heat and bake in BBQ for another 30 minute.
4. 4
   Cool then cover and refrigerate overnight. This is important because the meat will retain moisture.
5. 5
   In A.M. cut Tri-Tip across grain into 1 inch chunks, remove and discard fat.
6. 6
   Place in crock pot.
7. 7
   Add enchilada sauce, cumin, and water.
8. 8
   Cook on low (I use the warm setting on my crock pot when I am at work then when I get home finish on low if necessary).
9. 9
   Remember this is beef and overcooking is easy to do.
10. 10
    Add beans if desired.
11. 11
    Please let sit chili overnight before eating.